It’s All in the Sausage Making

When I’m looking for a solid burger that I can customize any way I please, Butcher & the Burger is my go-to spot. The year-old Lincoln Park restaurant offers a terrific selection of burgers that range from grass fed beef to bison to shrimp. Then you select a bun, a spice blend, and a selection of vegetables, cheeses, and other toppings (think seared foie gras and wasabi mayo) to customize your sandwich. But the burger portion of the restaurant’s name isn’t the only reason to head in – Chef Allen Sternweiler regularly holds butcher classes in the basement.

I attended one of the classes in the spring and watched as Sternweiler disassembled half an Ossabaw hog. He showed us where each cut was located on the pig, and then we watched as the animal started to resemble cuts of meat we recognized. He saved bits of meat and fat to use in sausages, and then offered cuts to people taking the class. Afterwards, we sat down to a group meal of pork burgers and fries. The classes are BYOB, and most people brought along a bottle of wine or 6-pack of beer.

Butcher & the Burger just released its fall schedule of classes, and the first is a sausage-making class on October 22. The class will teach participants about forcemeats, casing, seasoning, and cooking the sausage. The November 5 class focuses on venison and will butcher half a deer. And if you’ve ever had trouble with the Thanksgiving turkey, the November 12 class will show you how to deconstruct and cook the bird. After each demonstration, you’ll sit down to a dinner that reflects the focus of each class. The sausage and turkey classes are $85 and the venison class is $95.

Sternweiler will tell you about the farms where the meat comes from, and I always appreciate knowing exactly what I’m eating. And it’s even better when that meat is topped with Cajun spices and a fried egg.

Butcher & the Burger
1021 W. Armitage Ave.
Chicago, IL 60614
(773) 697-3735
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